What is the primary purpose of implementing HACCP?

The primary purpose of implementing HACCP is to identify and mitigate food safety hazards. HACCP is fundamentally a preventive approach designed to assess potential hazards in food production, processing, and handling. By focusing on identifying biological, chemical, and physical hazards that can compromise food safety, HACCP allows food businesses to take appropriate measures to prevent these hazards before they can cause harm.

This process involves conducting a thorough analysis of every step in food preparation and processing, establishing critical limits for each stage, and continuously monitoring these processes. By addressing safety issues proactively, HACCP helps ensure that food products are safe for consumption, ultimately protecting public health.

While other aspects like increasing product shelf life, complying with regulations, and improving operational efficiency may also be beneficial outcomes of HACCP implementation, they are not the primary focus. The essence of HACCP lies in its commitment to safety, which underpins the overall integrity of the food supply chain.